Ecuador Saraguro Natural Anaerobic [8oz]
tropical fruit, chocolate mousse, green apple
Roasting May 31st ONLY (8oz Bags)
Ecuador Saraguro Natural Anaerobic
Tasting Notes: tropical fruit, chocolate mousse, green apple
Suggested Brewing Method: French Press, Drip, Moka Pot
May’s White Label selection is an experimental coffee from Juan Peña’s respected farm La Papaya, located close to the town of Saraguro in Loja Province in the south of Ecuador. Both Mr. Peña and his farm have gained recognition in the specialty world since he established the farm in 2009. Coffees from La Papaya have figured frequently in the finals of the major brewing and barista competitions in recent years, and Juan’s reputation for dedication to quality and innovation have earned him several Notable Producer awards.
The anaerobic process of preparing coffee for roasting creates an exceptional potential array of flavors. After carefully harvesting the ripe cherries they are held whole, with the fruit intact, in low oxygen sealed tanks for 5-10 days. They then move into an unusually extended drying period in temperature controlled rooms for nearly a month. Final stages remove any residual fruit and result in an intensely fragrant green bean that makes opening each bag an aromatic treat.
In the cup Ecuador Saraguro Natural Anaerobic is intense and complex. The overriding flavors are of candied tropical fruit, both Juicy Fruit gum and green Jolly Rancher came up frequently over several tastings. But secondary flavors are lush and vivid also, and include notes of chocolate, banana and a touch of cedar in the finish. The acidity is pleasingly balanced with a very malic, green apple character and the body has a mousse like texture.
This coffee has a lot of personality, and is not shy in sharing it. It is also unusually versatile and shines in the filter cone, the French press and the portafilter. Please don’t miss this chance to enjoy some of Juan Peña’s best work while our limited quantities are still available.
Farm: La Papaya
Elevation: 6,500 ft
Process: Anaerobic natural